Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Ingredients:

2 package (8 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tbs vanilla
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/4 cup milk chocolate morsels (Optional)


Instructions:

• Heat oven to 350°F.
• In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Place in refrigerator until cheesecake mixture is done.
• In small bowl, beat cream cheese, sugar, vanilla and eggs until smooth.
• Spread cheesecake mixture over dough.
• Crumble and sprinkle remaining half of dough over cream cheese mixture.
• (Optional) Sprinkle additional milk chocolate morsels on top.
• Bake 45-60 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Enjoy!

Store remaining cake in refrigerator.

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Easy Autumn Apple Cereal Bars

Easy Autumn Apple Cereal Bars

Bars
2 cups Whole Grain Total or Raisin Bran cereal, crushed fine
1 1/4 cups packed brown sugar 
1/2 cup canola oil 
1/4 cup fat-free (skim) milk
1 egg 
1 3/4 cups Gold Medal® all-purpose flour 
1 1/2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/4 teaspoon salt 
2 medium apples, peeled, very finely chopped or grated (about 1 1/2 cups) 
1/2 cup raisins 

Glaze
3/4 cup powdered sugar 
1/4 teaspoon ground cinnamon 
1 to 2 tablespoons apple Cider or milk 

OR

Cream Cheese Frosting
Blend 4 oz of room temperature cream cheese with 1 1/2-2 cups of Powdered sugar until smooth. Frost


Directions

Preheat oven to 350°F. 

Lightly Spray a 9x13 pan with cooking spray. 

In large bowl, mix brown sugar, oil, milk and egg. Stir in the crushed cereal, flour, cinnamon, baking soda and salt. Stir in apples and raisins, then spread evenly in pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir together all glaze ingredients until smooth and thin enough to drizzle. Drizzle over the bars. Or frost with Cream Cheese Frosting, dust lightly with cinnamon prior to serving.

Read more: GroceryBudget101.com- - Autumn Apple Cereal Bars | Homemade Apple Recipes http://www.grocerybudget101.com/content.php/688-easy-autumn-cereal-bars#ixzz3A8JAvPug

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Homemade Snickers Bars Recipe

Homemade Snickers Bars Recipe

Ingredients:

• 24 oz of chocolate for coating
• 2 oz butter
• 1/4 cup condensed milk
• 7 oz Marshmallow Creme (marshmallow fluff)
• 14 oz caramel candy
• 1/3 cup peanut butter
• 14 oz of whole peanuts
• 10 oz chocolate for background
• 1 tablespoon of water and 4 tablespoons more

Preparation:

1. Prepare a plate size 9 x 13 inches. covered with foil.
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also extended.
3. Then put in the fridge for a few minutes.
4. Then melt marshmallows with a tablespoon of water in a water bath.
5. When the marshmallow is melted add the butter. Allow time for the butter to melt and pour condensed milk. Cook the mixture until a thick paste without lumps simmer 4 minutes.
6.  Remove from heat and add peanut butter.
7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water (about 4).
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles.
12. Dipped in melted chocolate…let drain on rack.
13. And voila Snickers are ready to be enjoyed…
14. It can be stored in a closed vessel for more than a week.

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Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips


For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Optional (Original) Topping:
1 c. creamy peanut butter
2/3 c. milk chocolate chips

 

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream. [For optional topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.]
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Click for recipe and photos.

 Original recipe and photos.

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37 CALORIE BROWNIES!!! NO JOKE!!!

✿♥✿ 37 CALORIE BROWNIES!!! NO JOKE!!! ✿♥✿

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)--You can also use Agave Nectar
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x 8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM.......

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REESE'S PEANUT BUTTER BARK

REESE'S PEANUT BUTTER BARK

-- Seriously good! Seriously easy!
NO BAKING!

2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar
1-2/3 cups REESE'S Peanut Butter Chips
1 tablespoon shortening
1/2 cup roasted peanuts or toasted almonds

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts/almonds.

4. Alternately, spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

*While it's not necessary to toast almonds, if you'd like to do so: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

hersheys.com

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Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

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